Cooking Instructions
- 1
Before cooking your soup, prepare your ingredients:
Wash your meat with warm water and salt.
Rinse your fish thoroughly
Wash your ugu leaves with water and salt and slice thinly. Do the same for the okro.
Blend your chillies with a bit of water.
Grind your ogbono and crayfish together.
Chop the two onions separately (one for the meat, the other for the soup) - 2
Get a clean pot; add your meat, 2 Seasoning cubes, some salt and one chopped onion. Cover and steam over medium heat. Do not add any water, the meat will produce its own stock but keep an eye on the water level to prevent it from burning.
- 3
While the meat is cooking, heat your oil in a pan; add the other onion and fry for 3 minutes. After about 3 minutes, turn off the heat and add your ground ogbono and crayfish; mix properly and set aside.
- 4
Check your meat, if the water is almost dried up, add one litre of water and cook till the meat is done. When the meat is done, add your fish and blended chillies; cover and cook till the fish is done (about 6-10 minutes).
- 5
When the fish is done, carefully take each piece out and keep aside to prevent them from scattering. Now add your ogbono mixture to the meat and cook for five minutes or till thickened. Once thickened, add your okro and cook for about 3 minutes.
- 6
After 3 minutes, add one Seasoning cube and some salt. Taste and adjust Seasoning to suit your taste. Finally, add your ugu leaves and fish. Leave to simmer for 2 minutes, stir everything together and turn off heat. Your okro soup is ready!!!
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